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Jeanne M Lea

Showing results (1-10 of 10) with videos related to

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Journal of Agricultural and Food Chemistry|September 28, 2006
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextractionJohn C Beaulieu, Jeanne M Lea
Journal of Food Science|March 16, 2012
Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupeJohn C Beaulieu, Bruce F Ingber, Jeanne M Lea
Food Science & Nutrition|June 3, 2017
Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall materialMichael A Watson, Jeanne M Lea, Karen L Bett-Garber
Experimental Parasitology|February 7, 2006
Schistosoma mansoni: use of a fluorescent indicator to detect nitric oxide and related species in living parasitesAndrea B Kohn, Jeanne M Lea, Leonid L Moroz, et al.
Food Science & Nutrition|April 27, 2019
Properties of bone from Catfish heads and framesPeter J Bechtel, Michael A Watson, Jeanne M Lea, et al.
Food Science & Nutrition|September 28, 2018
Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish filletsJohn M Bland, Karen L Bett-Garber, Carissa H Li, et al.
Journal of the Science of Food and Agriculture|April 10, 2016
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processingJohn C Beaulieu, Rebecca E Stein-Chisholm, Steven W Lloyd, et al.
Foods (Basel, Switzerland)|March 24, 2018
Effect of Par Frying on Composition and Texture of Breaded and Battered CatfishPeter J Bechtel, John M Bland, Kristin Woods, et al.
Food Science & Nutrition|September 27, 2017
Chemical and nutritional properties of channel and hybrid catfish byproductsPeter J Bechtel, John M Bland, Karen L Bett-Garber, et al.
Journal of Food Science|March 31, 2015
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurementsKaren L Bett-Garber, Jeanne M Lea, Michael A Watson, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|September 28, 2006
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextractionJohn C Beaulieu, Jeanne M Lea
Journal of Food Science|March 16, 2012
Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupeJohn C Beaulieu, Bruce F Ingber, Jeanne M Lea
Food Science & Nutrition|June 3, 2017
Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall materialMichael A Watson, Jeanne M Lea, Karen L Bett-Garber
Experimental Parasitology|February 7, 2006
Schistosoma mansoni: use of a fluorescent indicator to detect nitric oxide and related species in living parasitesAndrea B Kohn, Jeanne M Lea, Leonid L Moroz, et al.
Food Science & Nutrition|April 27, 2019
Properties of bone from Catfish heads and framesPeter J Bechtel, Michael A Watson, Jeanne M Lea, et al.
Food Science & Nutrition|September 28, 2018
Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish filletsJohn M Bland, Karen L Bett-Garber, Carissa H Li, et al.
Journal of the Science of Food and Agriculture|April 10, 2016
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processingJohn C Beaulieu, Rebecca E Stein-Chisholm, Steven W Lloyd, et al.
Foods (Basel, Switzerland)|March 24, 2018
Effect of Par Frying on Composition and Texture of Breaded and Battered CatfishPeter J Bechtel, John M Bland, Kristin Woods, et al.
Food Science & Nutrition|September 27, 2017
Chemical and nutritional properties of channel and hybrid catfish byproductsPeter J Bechtel, John M Bland, Karen L Bett-Garber, et al.
Journal of Food Science|March 31, 2015
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurementsKaren L Bett-Garber, Jeanne M Lea, Michael A Watson, et al.
Pageof 1